Food hygiene
Entry Requirements
The prerequisite can also be met in other ways that provide equivalent knowledge.
Course facts
LV0120, Food hygiene, 15.0 Hp
Print syllabus
Syllabus
Level
Second cycle (A1N)
Main field of study
Food Science
Grading Scale
The grade requirements within the course grading system are set out in specific criteria. These criteria must be available by the course start at the latest.
Course language
Swedish
Entry Requirements
The prerequisite can also be met in other ways that provide equivalent knowledge.
Objectives
After completing the course, the student should be able to:
- assess the factors in food that affects the growth and survival of microorganisms and the destructive and harmful properties of the organisms
- demonstrate the ability to evaluate methods for preventing microbial problems in food
- describe hygienic analysis of food and demonstrate the ability to interpret analytical results
- account for risk assessment and risk management and demonstrate the ability to evaluate quality management systems
Content
The course is divided into three parts:
Basic microbiology and food microbiology:
- basic microbiology
- factors affecting the survival and growth of micro - organisms in food
- presence of microorganisms in different types of food
- microbial spoilage of food and the organisms that cause it
- food microbiological analyzes
Food hygiene and foodborne pathogens:
- spread / contamination of microorganisms in food
- important pathogenic microorganisms and the diseases they cause
- toxins and allergens in food
- food hygiene and methods of protecting and storing food
HACCP:
- risk assessment and risk management as well as quality management systems, primarily HACCP
Examination Formats and Requirements for Passing the Course
Oral, practical and written exams and work reports. Passed exams and presentations of assignments as well as approved attendance at compulsory parts of the course.
Responsible Department/Equivalent
Department of Animal Biosciences
Supplementary information
Included in program
- Food Inspection - Master's Programme
Module set
| Title | Credits | Code |
|---|---|---|
| Basic microbiology and food microbiology | 5.0 | 0001 |
| Food hygiene and foodborne pathogens | 5.0 | 0002 |
| HACCP (risk assessment and risk management) | 5.0 | 0104 |
| Laboratory exercises (incl. Laboratory reports | 2.0 | 0105 |